You may also like
Ingredients
- 125 grams dark chocolate 60% cocoa solids or more
- 125 grams butter, unsalted
- 3 large eggs free range
- 3/4 cup sugar, superfine
- 3 tablespoons flour, unbleached all-purpose
- 1 teaspoon vanilla extract
Method
- Preheat oven to 180 degrees cup (350 Fahrenheit).
- Grease 4 small one cup ramekins with a little butter.
- Break up chocolate (if it is a bar) and chop butter into cubes and place in a bowl over a saucepan of just simmering water.
- Make sure the water in the saucepan is lower than the bottom of the bowl.
- Meanwhile whisk the eggs, sugar and vanilla extract vigorously for 2 to 3 minutes in a clean bowl until sugar is disolved.
- Add flour and whisk to combine.
- When butter and chocolate is almost melted remove from heat and stir until fully melted.
- Slowly add chocolate mix to egg mix beating to combine as you go.
- Pour chocolate mix into ramekins.
- Hand the mixing bowl and spoon over to the children.
- Place ramekins on a baking tray and bake for 12 16 minutes or until risen and just set on the outside.
- Serve in the ramekins.
- The puddings are cooked when the tops rise and begin to crack; the centre should still be molten.
- Use vanilla extract for preference (not essence).
- Use dark chocolate with 60% or more cocoa solids.
- Serve with a dollop of double cream or a scoop of vanilla ice-cream on the side.
